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 South American - Bolivian Hot Pickled Chicken
adapted from hot & spicy latin dishes
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Description
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Ingredients
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- 3 Pounds Chicken Breast -- in large chunks
- 2 Large Onions -- thinly sliced
- 2 Medium Habenero Pepper -- chopped
- 3 Medium Carrots -- quartered
- 1 Medium Red Bell Pepper -- chopped
- 1/2 Cup Olive Oil
- 1 Cup Red Wine Vinegar
- 1 Large Bay Leaf -- crumbled
- 1/4 Teaspoon Nutmeg
- Salt And Pepper -- to taste
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Directions
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combine all ingredients in pot and simmer for 40 minutes. skim off any foam that forms. let cool 5 minutes before serving.
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Serves
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4
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Time to Make
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0:00
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